Oxtail Magra - With Polenta

Oxtail Magra - With Polenta

Ingredients:
2 pounds of cow tail sliced ​​by us, choose large pieces
1 liter of hot water or the appropriate
Seasoning:

1 spoon (soup) full of salt,
1 teaspoon (tsp) grated ginger, 2 bay leaves, a pinch or bay powder. 1 pinch of nutmeg
1 teaspoon (tsp) paprika spice or pepper
1 pinch ground cinnamon (optional)
1 spoon (soup) of oregano, place only after the finished dish (optional)
1 cup (tea) of chopped parsley, put the dish before serving
Other Ingredients:
1 pound of tomatoes peeled seeded
1 pound or ½ pound of grated onion
 3 medium carrots cut into thick slices
1 spoon (soup) of sugar shallow
How to Prepare:
Wash the pieces of meat, remove excess fat, season with salt, pepper, bay leaf, ginger, paprika
Leave on seasonings for 4 to 6 hours.
In a pan fry the meat until almost browned, place the tomatoes onion, carrot let sauté a little.
Put everything into the pot, cover with high pressure water.
* The amount of water can not exceed the mark of the pin inside the pan *.
Once it boils, lower the heat and simmer for 20 'minutes.
Let cool in the pan.
Once cooled remove the carrots.

If it is not cooked, put some more hot water, cover the pan and leave over 15 'minutes.
Let cool in the pan.

To Remove the Fat:

After "overcooked and cold" pass to a rectangular terrine, Bring the fridge, then cold, remove any excess fat that was on top of the sauce.

To Serve:
Place the oxtail that was in the fridge, in a large saucepan, bring the fire until it is very hot.
Before serving pass to a platter and garnish around with lettuce leaves.
Serve with polenta or mashed potatoes, and salad to taste.
The polenta recipe follows in the next recipe.